Coconut Pecan Cake

This is a tasty, good looking cake. Great for company. I got the recipe from a fund raiser cookbook many years ago.

• Ready In: 45 mins
• Yields: 1 cake

Ingredients

• For the cake

• 1 (18 1/4ounce) box  yellow cake mix (I use plain, not with pudding added)
• 1 (4ounce) package vanilla instant pudding mix
• 1 1⁄3 cups water
• 4  eggs
• 1⁄4 cup  oil
• 2  cups coconut (divided)

• For the frosting

• 4  tablespoons butter (divided)
• 2  cups coconut (divided)
• 1 (8 ounce) package cream cheese
• 2  teaspoons milk
• 3 1⁄2 cups confectioners' sugar
• 1  teaspoon vanilla
• 1  cup  chopped pecans

Directions

1. Preheat oven to 350 degrees.
2. Grease or spray and flour three 9 inch round cake pans.
3. Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
4. Beat at medium speed 3 minute.
5. Stir in coconut and pecans.
6. Pour in pans and bake for 30 minutes.
7. Place cake on wire racks to cool.
8. To make frosting:
9. Melt 2 T butter in skillet and add 1/2 cup coconut.
10. Stir constantly over low heat until coconut turns golden in color.
11. Spread coconut on paper towels to cool.
12. Cream 2 T butter with cream cheese.
13. Add milk and beat in confectioners sugar gradually.
14. Beat until smooth.
15. Stir in vanilla and remaining 1 1/2 cups coconut.
16. Spread frosting on tops of cake layers.
17. Stack layers and sprinkle the golden coconut on the top frosted layer.